Tag Archives: cumin seeds

Indian-Inspired Pork Stir-Fry (serves 6)

So many times my dishes are born from a single spice or herb and everything else will follow. In this case it was the bag of ground coriander that was calling my name, which I  answered by making this pretty darn great pork stir-fry. One thing is for sure, pork tenderloin is a handy item to have in your fridge. It cooks super fast and it loves a good marinade.

Indian-Inspired pork stir-fry

Indian-Inspired pork stir-fry

Also adding some chopped roasted Anaheim peppers to the plain fluffy rice was a great way to highlight their lovely smoky heat, and the rice looked so pretty dotted with green flecks of color.

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Roasted Anaheim peppers

This dish comes together faster than you think so don’t be put off by the list of ingredients. Perhaps you could put pork tenderloin and coriander on your shopping list this weekend!

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You will need:

basmati rice for 6 (cook rice according to rice cooker or package instructions and keep warm)

2 Anaheim peppers

4 tbs extra-virgin olive oil

2 lbs pork tenderloin, thinly sliced, (which is about 2 loins)

1 1/2 tbs soy sauce

1 1/2 tbs mirin

2 tsp sesame oil

1/4 tsp ground white pepper

1 tsp cumin seeds

1 1/2 tbs ground coriander

2 medium onions, peeled & cut into 8 wedges

3 garlic cloves, sliced

4 cups chopped spinach

1/2 cup chicken or veggie stock (OR 1/2 bouillon cube & 1/2 cup water)

sea-salt & black pepper to taste

Method:

*cook rice according to instructions and keep warm & when peppers are roasted (method below), add to rice*

basmati rice with roasted anaheim peppers

Basmati rice with roasted Anaheim peppers

1 – Roast Anaheim peppers: Put your oven rack a few inches from the grill (I’m guessing the second rack) and put the peppers on a baking tray and place under the hot grill. Check every few minutes and turn peppers as they blacken.

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Roast Anaheim peppers

2 – Remove peppers and place in a brown paper bag (I use the bags I get when I buy a bottle of wine) and close. Leave for about 15 to 20 minutes undisturbed. Remove from bag and peel off the skin, remove the stem and seeds. Do not rinse with water or you will lose flavor and texture. Dice peppers (& add to warm rice)

3 – Mix together in a large bowl (one that can hold the sliced raw pork) 3 tbs of extra-virgin oil with the soy, mirin, sesame oil, cumin, white pepper, and coriander.

mix spices adn oils for marinade

Mix spices and oils for marinade

4 – Add the sliced pork and mix together until everything is well coated (I use my hands for the job). Set aside for at least 15 minutes (or can be done up to a day ahead and stored in the fridge).

marinate pork in spice blend

Marinate pork in spice blend

5 – Put large saute pan on medium heat and add a tbs of olive oil. When it has warmed, add the onion wedges and garlic slices. Cook, stirring often for about 8 minutes., (onions will soften and start to brown in spots, while still retaining a crunch)

saute onions & garlic

Saute onions & garlic

6 – Turn heat up to high and add the pork. Cook for 10 minutes, stirring occasionally. Add the stock (or water and bouillon) and cook for another 3 or 4 minutes. Turn off heat.

add pork, then liquid

Add pork, then liquid

7 – Add the spinach and mix gently. Place lid on pan and let the spinach wilt slightly for 5 minutes (you want the spinach to still have a raw “feel”)

mx in spinach

Mix in spinach

Serve immediately in warm shallow bowls with a scoop of rice and pass the hot sauce (we love sriracha!)

Thick-Cut Pork Chops With Rich Homey Sauce (serves 4)

 I was accosted by my daughter urging me to make dinner ASAP as she was “going through a growth spurt” and as a result, was starving earlier in the evening than usual. It was hard to think of what to make under such pressure? When I get hungry, I am transformed into a crazed lunatic, and I think my daughter has inherited this wonderful quality!

Thick-Cut Pork Chops with Rich Homey Sauce - yep, last night's dinner

She suggested pork, but that would mean running to the shop, which would make dinner late, and then I would have to deal with a very cranky, hungry 10-year-old. I was just about to give in to her request and zip to the chop shop, when I remembered I had bought 4 handsome pork chops the other day. I had forgotten all about them.

Dinner was thrown into the oven, quick smart, and a piece of buttered toast was enough to satisfy until dinner was ready.

The chops were tenderly delicious, and the sauce unctuous. This dinner could be put together by a child, so all you timid cooks head to the kitchen, and give this one a go. It will not disappoint.

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You will Need: 4 thick-cut pork chops (1″), 4 tbs extra-virgin olive oil, 2 tsp cumin seeds, sea-salt, freshly cracked pepper, 1 cup baby carrots, 2 celery ribs, with leaves, sliced, 2 cloves garlic, finely chopped, 14 oz plum tomatoes, sliced (1 can), including juices, 4 thyme sprigs, 3 or 4 sage leaves, 2 tbs all-purpose flour, 1 1/4 cup white wine, 3 cups chicken broth (or vegetable broth).

Preheat oven 400*

1 – Put your chops on a plate or board and pat them dry. Season each one with salt, pepper, and cumin seeds (1/2 tsp cumin per chop). Place big saute pan on high flame and add 2 tbs of oil. When it is hot, add the chops and sear on both sides until golden (you may need to add more oil when you turn the meat). Transfer to plate.

sear chops

2 – Turn heat down to medium/low and add 1 tbs of oil if needed. Saute the diced onions for 5 minutes.

saute onions

3 –  Add the celery and carrots and continue to cook for another 8 minutes. Add the fresh herbs and flour and cook for another minute or 2.

saute veggies

4 – Turn heat up to high and add the wine. Let it bubble and thicken, stirring continually for 2 or 3 minutes. Add the rest of the liquid (broth) and cook until it starts to simmer. Add the tomatoes and their juices and stir. Add the chops in an even layer and when liquid comes to a simmer, cover with lid and place in the oven for 1 hour.

add wine, then tomatoes & broth

6 – Test chops for tenderness by piercing with a knife. They should be extremely tender. Let everything rest for 5 or so minutes before serving.

oh my...

I served this dinner with plain basmati rice and it was perfect. It would also be good on its own, or, boiled baby potatoes.